Well Norma....I LIKE the idea of a preferment....at least all the books I've read it helps in taste and appearance....BUT, in practice, in a busy restaurant, its an extra step, a step that could very easily be screwed up and skipped entirely by employees.....so Im hesitant. In the other case....a long 3 day cold ferm, we mix, portion, roll and refer. Its simple and effective. Now, Im always trying to improve, but sometimes I look at something and think "can I do this"....when in fact I should be thinking "is this something I trust EMPLOYEES doing"..........and Im sad to admit that if you give them ANYTHING with the least bit of difficulty (creating a preferment, aging it properly) they will, eventually, try to find shortcuts....to the detriment of your product.
I'd LOVE to go natural starter.....but I might as well put a bullet to my head. My operation is simply too big. A long cold ferment is the best call..................I THINK.
By the way, your pizzas look fantastic, love the crumb.
ANd you know a _____load about pizza.
Thank you for the response.